Pie Pumpkins

Today I roasted a pie pumpkin that I received a couple weeks ago.  This is a very easy procedure:

1) Preheat oven to 350F.  Remove stem and cut pumpkin in half.

2) Remove seeds and pulp from center of pumpkin; set aside.

3) Place pumpkin halves, cut side down, on a prepared baking sheet, prick in several places with a fork, and bake at 350F until a fork easily pierces the skin and flesh (about 45 minutes for a small to medium pumpkin; longer for bigger pumpkins)

4) Turn pumpkin halves over to cool.  When cool enough to handle, scoop flesh out into a fine sieve and gently turn over to drain excess fluid (the pumpkin I roasted did not have excess fluid and was quite thick.

5) Place flesh into blender and blend until smooth (add liquid if necessary).  And viola!

Now, the flesh is not the only treat from pie pumpkins!  You can also clean and toast the pumpkin seeds!

1) Separate the seeds from the pulp; rinse well and drain in a colander.

2) Spread the seeds out on paper towels to dry.

3) When dry, preheat oven to 325F.  Spread the seeds on a prepared baking sheet, spray with cooking spray and sprinkle with salt (and other seasoning as you see fit: i.e. chili powder, cayenne, cinnamon, ginger, etc.)

4) Bake until browned, about 25 minutes, checking and stirring at 10 minutes. Let cool and store in an airtight container.